Originally Posted by Just BS
What's "too hot" (when the fire is below the food)?
Different foods cook at different temps ~ use both. If it's too hot, you could use a heat diffuser or maybe some type of tuning plate.
Fire bricks on the bottom and up the sides in both chambers? How big is your opening between the offset and the pit?
Thanks, I think those are the issues I will try, the opening could be bigger, I sledged it out bc is was a solid cement wall before. I'm guessing about 1 ft by 18 inches. I was thinking of the firebricks as well, to narrow down the cooking chamber. Too hot was 350' with a broken pizza stone as a diffuser. Thanks for the tips, I'll keep experimenting.